Tiki-Ti Five-0

In 2011 LA’s classic tiki bar, the Tiki-Ti, celebrated 50 years of tropical cocktails. “When Ray’s son Mike asked me to come up with a recipe for the anniversary,” says tiki scholar Jeff “Beachbum” Berry, “I knew I wanted to do a Tiki-Ti–style exotic punch—the kind of mysterious drink that had so intrigued and inspired me on my first visit to the Ti in 1979.”

Combine all ingredients with ice and shake well. Pour into a glass without straining. If necessary, add more ice cubes to fill the glass. Garnish with candied ginger cube speared to an orange wedge and sprinkled with a pinch of Chinese five-spice powder.

Five-0 Syrup: In a saucepan, combine 1 cup of clover honey, 1 cup of water and 1 tablespoon of Chinese five-spice powder (available in the spice aisle of most grocery stores). Stirring constantly, bring to a boil, then remove from heat and let cool. Strain through three layers of cheesecloth into a bottle. Shake bottle before using. Will keep refrigerated for up to 2 weeks.